http://i1143.photobucket.com/albums/n637/cookin123/GRINDER001.jpg Here is the setup that I have been using for years.It is a #32 grinder $ 59.95. Pulleys and belts approximately $17.00. Clamps $4.00. Motor 1 hp. ( free sausage ) Wood and screws were recycled items. I have been using this one for ov...

Fellow sausage makers, Hi Dave, I see your point as far as loosely packing salami, would this allow more air (oxygen) into the product thus increasing a chance of spoilage? Or could they be using a higher percentage of salt ? Some of the examples (photos) in our project show small air pockets . One ...

Y'a I often think of how great it would be to stuff a few links and hoist a couple with him. I am sure glad that we have him as a teacher.Not to take anything away from Stan and Adam

John

Hi Dave
Thanks for the recipe.wine making is definitely on my list of things to learn how to do.First I'll have to master salami making.I have finally found a place that processes hogs and sells retail.I'm going to try CW's bacon recipe.Hey why did you move so far away from CW?he-he

John

I see that Jerbear is using a F.Dick is this a new unit ? I just bought a used F.Dick guy said it was in good working condition. I am hoping for a improvement in the stuffing speed of the smaller casings. I have a sausage making party coming up. We will be making about 100 pounds of summer sausage a...

Dave The kielbasa look outstanding. Is this your own recipe? What size casings did you use? Do you press your own grapes if so how many pounds does it take to make that much juice? What type of smoker are you using? Hope that I didn't ask to many questions.

John

[/img] Here is a picture of my salami di-alessanddra.

John

Fellow sausage makers Uwanda wrote; early fat breakdown could be caused by improper mixing or fermentation.To answer this I mixed until sticky, in the next batch I will increase my mix time. I admit I may have not mixed long enough as the emphasis seemed to be on keeping the mince as cold as possibl...

C.W. and fellow sausage makers, My Salami Alessandra day 86 : My curing chamber is at 57 degrees,humidity at 75%,fan off,I opened the door once or twice a day,PH is 4.8,weight loss 50%,casing is tightly adhered,outer mold cover is even,oils are visible when sliced and squeezed,product seems to be ev...

Hi fellow sausage makers Here is my report on my salami making: Salami di Alessanddra it has been 63 days, casing is adhering tightly,sausage is hard,flavor is beginning to develop more, total weight loss is 47%, a PH of 5.0 ,when squeezed oils within the sausage are evident. Salami sopressata, it h...

Just checking in, Sorry I have been trying to get this post finished but I keep getting interrupted.What was missing from the above posts was the weight loss.Salami di Alessanddra 52 days 44%.Sopressata 35 days 35% pepperoni 35 days 47% Salami si Alessanddra was fermented in my converted refrigerato...

Just checking in , My "S"& "P" projects were added to the curing chamber along with the Salami di Alessanddra these projects are 35 days old. The Sopressata has a medium-soft texture,mold is soft and well covered,casing is well adhered, evidence of oils when squeezed, darker rim 1/8 inch thick,P.H. ...

Fellow sausage makers, report on my project "A"Salami di Alessanddra at 52 days.My curing chamber is at 57 degrees, humidity is at 57%, and fan is off.Texture is firm,mold soft covered, casings are well adhered, evidence of oils when squeezed,smells as when it was stuffed, center has a fresher meat ...

pepperoni day 29, weight loss on day 21 was 40% color was evenly light brown ,casing size 1 1/2 inches


John

checking in,
Sopressata day 29, wight loss on day 21 was 26 %.